3. Avocado

Avocados are an interesting fruit because they are very low in carbohydrate yet high in healthy fats.

The fruit originated in South America, possibly in Mexico or Peru, and it was first referred to in English by the name of “crocodile pear”.

One of the best things about the avocado is just how adaptable it is.

For instance, you may have heard of ‘avocado toast’, a trendy breakfast at the moment. However, there are many different ways to use avocados – such as making guacamole, avocado ice-cream, chocolate mousses, and many other interesting dishes.

Cold-pressed avocado oil also gives olive oil a run for its money in the ‘healthiest oil’ department; it’s a heat-stable fat that contains various protective nutrients.

Avocados are extremely nutrient-dense, and they are rich in fiber, protein, vitamins, and minerals – especially potassium.

5. Blackberries

They are a small edible fruit with a big taste, and botanically they are a kind of berry that grow on brambles. The fruit has a sweet and succulent taste despite being relatively low in fructose compared to most types of fruit.

Blackberries are one of the most commonly cultivated fruits. However, we can also find them growing in their wild state – which purportedly have a better nutritional profile and more polyphenols (5).

Combine them with some fresh cream for a delicious, sweet and creamy dessert.

Blackberries are especially good for vitamin C and the health benefits it provides.

17. Grape

Grapes are one of the most prevalent types of fruit, and we can find them almost everywhere.

Grapes are very versatile too, and they form the basis of many different wines, juices, jams, and dessert products.

Not many people know this, but grapes are botanically a kind of berry. Although there are thousands of different grape varieties, they are typically classified as either white (green), red, purple, or black.

The health benefits of grapes are purported to come from their high polyphenol content. However, grapes are also one of the highest-sugar fruits.

As a result, red wine is often thought of as a health drink since it contains concentrated polyphenols and little sugar.

20. Jackfruit

Jackfruit grows in tropical regions throughout the world, but it is believed to have originated in India.

Jackfruit has a unique name, and the fruit has an interesting appearance too. It looks somewhat like a giant version of an avocado and it is the largest tree fruit in the world.

In fact, one fruit can weigh as much as 35kg; imagine carrying that one home! This tropical fruit is said to taste incredible, with a soft and sweet peach-colored flesh waiting inside.

The consensus is that the fruit has a unique taste, and it has drawn comparisons to all sorts of flavors. For instance, these comparisons range from pineapple and mango to potatoes and—surprisingly—pulled pork.

Per cup, jackfruit provides various macro and micronutrients including (23);

Calories: 155 kcal

Carbohydrate: 39.6 g

Fiber: 2.6 g

Sugar: –

Fat: 0.5 g

Protein: 2.4 g

Vitamin C: 18% RDA

Manganese: 16% RDA

Magnesium: 15% RDA

Copper: 15% RDA

Potassium: 14% RDA

21. Jujube

Jujube is otherwise known as a ‘Chinese date’ and it has been cultivated in China for centuries.

Playing a significant role in traditional Chinese medicine, people have historically believed it to have many powerful effects including anti-bacterial, anti-inflammatory, and contraceptive properties.

In terms of real scientific research, some studies suggest that it may be a viable treatment for chronic constipation (24).

We can eat jujube either fresh, dried, or in many different processed products such as jujube tea.

Jujube has a sweet and juicy taste when fresh, and this sweetness strengthens in their dried state.

These berries are much smaller than the red and black varieties, and they have a much sweeter taste too.

Per cup of raw mulberries, the nutritional profile looks like this (34);

Calories: 60.2 kcal

Carbohydrate: 13.7 g

Fiber: 2.4 g

Sugar: 11.3 g

Fat: 0.5 g

Protein: 2.0 g

Vitamin C: 85% RDA

Vitamin K: 14% RDA

Iron: 14% RDA

Potassium: 8% RDA

Vitamin B2: 8% RDA

32. Olives

Most people don’t realize that olives are actually a fruit.

This is likely because olives don’t have that typical sweet flavor most fruits do, and they instead offer a source of healthy fats.

Personally, olives are one of my favorite foods – there are so many varieties and they all taste a little different. Despite the belief that there are only “green” and “black” olives, there are literally thousands of olive species.

It’s a common belief that they originated in Italy millions of years ago, and since that time olives spread around the Mediterranean region. In current times, olives grow throughout the world.

People mainly use olives for culinary purposes, as a snack, or to make olive oil. Depending on the type of olive, they can taste anything from bitter and salty to slightly sweet.

Olives are one of the most polyphenol-rich foods, and they are widely known for their health benefits.

33. Orange

The orange is a citrus fruit and, surprisingly, it is a hybrid rather than an original species. If you didn’t know about this point, then oranges are actually a hybrid of the pomelo and mandarin.

Oranges have a tough outer peel that encases the soft, juicy center. Generally speaking, the fruit has a sweet and (very slight) sour taste. However, there are hundreds of orange varieties and they can vary between sweet, bitter, and sour.

The sweet varieties are generally the edible kind we find in shops and in orange juice.

Oranges are a relatively high-carbohydrate fruit and they provide a decent amount of vitamin C.

37. Persimmon

Persimmons are a commonly available fruit and the typical cultivars are native to East Asia; particularly China, Japan, and Korea.

The persimmon fruit is a brilliant bright orange color, and it comes in two distinct varieties.

First, the fuyu persimmon looks like a wide-shaped tomato and it has a crisp, slightly sweet and crunchy flesh.

Secondly, the Hachiya persimmon has a rounder and taller shape. This particular persimmon has a firm, solid feel while it is fresh and tastes incredibly bitter. As a result, they shouldn’t be eaten until they are fully ripe.

When ripe, the fruit becomes extremely soft, and squeezing the fruit should feel like there is large amounts of water inside. Typically, this kind of persimmon is eaten with a spoon since it’s so soft.

Like most orange plant foods, persimmons are a good provider of vitamin A in the form of beta-carotene (41). Per fruit;

Calories: 118 kcal

Carbohydrate: 31.2 g

Fiber: 6g

Sugar: 21 g

Fat: 0.3 g

Protein: 1.0 g

Vitamin A: 55% RDA

Manganese: 30% RDA

Vitamin C: 21% RDA

Copper: 9% RDA

Vitamin B6: 8% RDA

38. Pineapple

Pineapples are a sweet and slightly sour tropical fruit originating from South America.

It is now very common in tropical regions of the world such as the Philippines and the Caribbean.

Pineapples have a firm yellow flesh that supplies a juicy, sweet taste.

Similar to other tropical fruits, pineapples have many culinary uses. For instance, they’re a popular choice in juices, smoothies, desserts, and even pizzas.

Pineapples are very rich in vitamin C and the mineral manganese. Per cup (165g) serving, pineapples provide (42);

Calories: 82.5 kcal

Carbohydrate: 21.6 g

Fiber: 2.3 g

Sugar: 16.3 g

Fat: 0.2 g

Protein: 0.9 g

Vitamin C: 131% RDA

Manganese: 76% RDA

Vitamin B1: 9% RDA

Vitamin B6: 9% RDA

Copper: 9% RDA

39. Plum

Plums are a small and round purple fruit that have origins in China.

Appearance wise, a dark purple skin surrounds the juicy flesh, which can range from yellow-orange to reddish-purple in color.

Plums can either be eaten fresh or in their dried state, which is called a ‘prune’.

The taste of plums differs depending on the variety and degree of ripeness. While ripe plums tend to be sweet, an unripe plum can taste incredibly tart.

Plums are one of the most polyphenol-rich fruits, and randomized controlled trials suggest they can help protect against bone loss (43).

44. Rhubarb

Technically, rhubarb is not a fruit at all and it is actually a vegetable. However, since it is commonly thought of as a fruit (and used like one), this guide features it.

Rhubarb has a strong sour taste; it is extremely tart, and it features in many sweetened desserts.

Notably, rhubarb has a long history of medicinal use. Specifically, it is a strong laxative and may help treat constipation. However, it may also cause stomach distress in some susceptible people (50).

Blackcurrants were once popular in the United States as well, but became less common in the 20th century after currant farming was banned in the early 1900s, when blackcurrants, as a vector of white pine blister rust, were considered a threat to the U.S. logging industry.[25] The federal ban on growing currants was shifted to jurisdiction of individual states in 1966, and was lifted in New York State in 2003 through the efforts of horticulturist Greg Quinn. As a result, currant growing is making a comeback in New York, Vermont, Connecticut and Oregon.[26][27] However, several statewide bans still exist including… Read more »